These honey caramels are so irresistibly good that they are snapped up in a trice whenever they appear on sale — at Mourjou’s annual chestnut festival and, just occasionally, at the superette in nearby Calvinet where their inventor, Colette Rouquier, works as a sales assistant. Fans would like to be able to get more of the caramels, whose flavour has more than a hint of top-quality butterscotch. But Colette says they are a terrible